There are many ways to enjoy the sweet treat that is summer corn, but did you know that you don’t even need to cook it? It’s true. Fresh, sweet corn tastes fantastic right off of the cob, no heat required.

Hello, and welcome back to What’s Cooking?, the open thread where you get to share your brilliant thoughts, advice, recipes, and opinions on all things food-related. Summer is (sadly) drawing to an end, so I’d like to take this opportunity to talk about your favorite summer food moments, and how you plan to savor the…

Welcome back to Sunday Sustenance! I don’t know about you, dear reader, but I am still recovering from eating roughly five racks of ribs covered in delicious blueberry barbecue sauce after last week. But you can’t just spend your summer eating meat, so this week I’m turning my focus to one of summer’s most prominent…

Unless you eat a lot of pozole, you may not have encountered the puffed corn delicacy known as “hominy.” The tangy, chewy corn gets its flavor and texture from being soaked in an alkaline solution, then rinsed and either dried or canned, and it deserves a spot in your pantry.

I love corn. I love it grilled, fresh, or in a creamy soup. I even enjoy “milking” the cobs, scraping every bit of starchy liquid out with the back of my knife to make the stock, but J. Kenji López-Alt has figured out an even easier way to get intensely corny soup with a pressure cooker, no milking required.

Whether you’re faced with stale, old corn or just a corn cob you’ve removed the kernels from, don’t throw those cobs away! A nice soak in some heavy cream will give you a deliciously corn-infused cream that you can use as liquid, or whip up for a naturally savory-sweet whipped cream in coffee or any dessert.

Sweet corn starts losing its sweetness once it's picked, so it's best to eat it fresh—and also why it isn't available throughout the year. But America's Test Kitchen has a way to store it for up to six months.

An ear of corn isn't all that difficult to remove from its husk, but if you don't do it the right way, you'll waste time picking out the silky threads that are left behind. If you peel it correctly though, it's possible to avoid them.

The last of the summer corn is hitting markets everywhere, and if you want a fast and safe way to get the corn off of the cob for salads, soups, or sautees, this method from the folks at Saveur uses a bundt pan to make the process a snap.

Summer is here and sweet corn is in season. If you enjoy eating corn on the cob, now is the best time of the year to eat corn nearly every day. You can even enjoy fresh corn on the cob at work by covering the corn with wet paper towels and cooking in your microwave.

YouTube user Martin Craig shows us an easy way to shuck corn without having do deal with messy corn silk threads—just microwave each ear for four minutes, cut the end off, and slide the corn out as shown in the video above.